Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, chocolate, gluten-free, cakes & breads, sweet · May 21, 2015

Vegan Flourless Chocolate Cake with Blueberries

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Decadent vegan flourless chocolate cake so rich you won’t believe it’s healthy and made with just 5 ingredients. A reader and personal favorite!

Vegan Flourless Chocolate Cake | Only 5 Ingredients!

How do just 5 ingredients transform into cake? I don’t really know. But I do know that it is the healthiest, gooey, deep dark chocolate cake creation you’ve ever had. It looks like cake, but it melts in your mouth like a piece of rich chocolate.

Vegan Flourless Chocolate Cake | Only 5 Ingredients!Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Vegan Flourless Chocolate Cake

It’s almost too rich, but we all know that’s not really possible. Super rich chocolate just means that you need to take small bites and savor every morsel. It means that you need something light and creamy to balance it out. My choice: nicecream! But coconut whipped cream or chickpea meringue or any vegan ice cream would be a perfect cake comrade.

Vegan Flourless Chocolate Cake | Only 5 Ingredients!Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Health Benefits of Cake?

If you aren’t already rushing to the kitchen to make this, let me give you one more reason: antioxidants!! This cake is brimming with antioxidants from the blueberries AND the cacao. So it’s really in the best interest of your well-being to eat this cake…every day…for the health benefits of course.

Please note that this is not the ideal cake for layering, nor does it work well as cupcakes. It has a very unique texture that is best suited to be made in a single 6 inch cake pan. For a more versatile vegan chocolate cake with a traditional texture I suggest this recipe -> Fruit Frosted Chocolate Layer Cake

Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Decadent vegan flourless chocolate cake made with just 5 ingredients. A reader and personal favorite!Click To Tweet Print
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Vegan Flourless Chocolate Cake with Blueberries

★★★★★ 4.7 from 21 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale
  • 1/2 cup + 2 tbsps blueberry puree *see note
  • 3/4 cup cacao powder
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • PURPLE SPRINKLES
  • 1/4 cup unsweetened shredded coconut
  • A handful of slightly defrosted frozen blueberries

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the cacao powder, coconut sugar, and baking powder in a mixing bowl.
  3. Add the blueberry puree and vanilla. Whisk until everything is combined and no lumps of cacao remain.
  4. Spread evenly into a 6 inch pan lined with parchment paper.
  5. Bake for 25 minutes at 350F.
  6. Let the cake cool for at least 20 minutes before removing from the pan. It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.
  7. FOR THE SPRINKLES: Toss the coconut with the blueberries until the color transfers.
  8. Top the cake with sprinkles and optional nicecream/whipped cream/ice cream.
  9. Serve warm or cold, it’s delicious both ways!

Notes

*Whole berries decrease by about 1/2 when pureed, so to make the 1/2 cup + 2 tbsps I used about 1 1/4 cup frozen blueberries that I defrosted.

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Vegan Flourless Chocolate Cake {with just 5 ingredients}

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In: vegan, chocolate, gluten-free, cakes & breads, sweet · Tagged: berry, blueberry, cacao powder, coconut, coconut sugar, ice cream, sprinkles, video, nicecream, baking, hclf, one bowl

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Comments

  1. Vicki Brett-Gach says

    May 21, 2015 at 3:24 pm

    Hi Natalie,
    This looks delicious and I am ready to make this right away!! Quick question…can you please clarify is it 1/2 cup plus 1 T. of baking powder? And you refer to coconut sugar in the instructions but not in the ingredients. Thank you! : )

    Reply
    • [email protected] says

      May 21, 2015 at 4:12 pm

      I’m so sorry, my links were messing up the recipe and deleting words! The recipe is fixed now. It is 1 tbsp baking powder, 1/2 cup coconut sugar, and 1/4 cup coconut for the sprinkles! My mistake, sorry for the confusion!

      Reply
  2. [email protected] vegan does it says

    May 21, 2015 at 3:45 pm

    This looks so stunning! A chocoholic’s dream and wouldn’t you know my neighbor just gave us two bags of fresh, locally picked blueberries! It’s meant to be!

    Reply
    • [email protected] says

      May 21, 2015 at 4:13 pm

      It is absolutely meant to blueberry be! And freshly picked blueberries…I”m jealous 😉

      Reply
  3. The Vegan 8 says

    May 21, 2015 at 3:49 pm

    I love chocolate cake, looks delicious! But BIG question….1/2 cup of baking powder?!! Is that correct?? Also, is there coconut sugar in the recipe because it’s not in the ingredients and I would imagine it needs it with all that cocoa powder for some needed sweetness…just want to make sure! Looks amazing!

    Reply
    • [email protected] says

      May 21, 2015 at 4:14 pm

      Yep it was messed up, but I fixed it now! Darn Easy Recipe plugin, it looked right on the back end and I forgot to double check! Sorry to confuse you, but thanks for telling me 🙂

      Reply
  4. Nicola says

    May 21, 2015 at 4:27 pm

    Oh my that looks and sounds divine! I wonder if this would work with raspberries to make it pink….

    Reply
    • [email protected] says

      May 21, 2015 at 5:13 pm

      Thanks Nicola! I think raspberries would work just fine and taste amazing! Although I’m not sure if there pretty pink color could shine through all that chocolate, but it could make for a pretty deep red color!

      Reply
  5. Shonalika says

    May 21, 2015 at 4:44 pm

    Mega-fruity, mega-dark, mega-rich is my favourite, FAVOURITE kind of cake. For me personally blueberries+chocolate has yielded fantastic results in the past too, so this just wins on both counts:D

    Reply
    • [email protected] says

      May 21, 2015 at 5:14 pm

      I love your description! It’s my favorite too, and blueberries + chocolate are SO delicious together <3

      Reply
  6. Taryn says

    May 21, 2015 at 4:52 pm

    Hi! Do you think it would work if I baked this in a loaf pan like I would banana bread or other quick breads? And how much do you think I would need to change the baking time?

    Reply
    • [email protected] says

      May 21, 2015 at 5:22 pm

      The loaf pan would work fine, but it won’t be as tall as a normal loaf cake. Like most flourless cakes it is more dense and fudgey than typical cake. An 8×4″ loaf pan has about the same area as a 6 inch round pan, so you probably won’t have to adjust the time very much at all. Just be sure to line the pan so you can get it back out! 🙂

      Reply
      • Taryn says

        May 21, 2015 at 5:44 pm

        Alright thank you!!

        Reply
  7. Rebecca @ Strength and Sunshine says

    May 21, 2015 at 8:45 pm

    Chocolate and blueberry love! Blueberries are one of the best sweeteners…they are so sweet (when they’re good!) I would devour this in a second 😉 Good thing my birthday is in 2 weeks…. 😉

    Reply
    • [email protected] says

      May 21, 2015 at 9:34 pm

      Hmmm….I foresee some cake making in your life in approximately 14 days 😉

      Reply
  8. Audrey @ Unconventional Baker says

    May 22, 2015 at 4:27 am

    Natalie, I’m dying! This looks amazing in every way — from chocolate and blueberries {because that’s always awesome} to the purple sprinkles <3 <3 <3 What a beautiful beautiful cake.

    Reply
    • [email protected] says

      May 22, 2015 at 2:12 pm

      Thanks Audrey! As I’ve learned from your blog, chocolate cake recipes are always a good idea 😉

      Reply
  9. Kat from curlsnchard.com says

    May 22, 2015 at 5:48 am

    Wow, this sounds so amazing! I would’ve never thought to use blueberries as a base for a cake – this sounds like a seriously rich dark chocolate cake. I think I might try this in little ramekins and eat it with a spoon 😀

    Reply
    • [email protected] says

      May 22, 2015 at 2:04 pm

      It would be perfect in a ramekin! It will save you the slightly scary step of flipping it out of the pan-I always get a little nervous during the flip, afraid I’m going to break it! The blueberry base started as a cookie experimental idea, and somehow I ended up turning it into cake…I don’t really know how my brain made that leap 😀 haha

      Reply
      • Mari Weisman says

        November 15, 2018 at 2:27 pm

        I’m a little late to the game, about three years!! How many ramekins would this make and is the cooking time affected?

        Reply
        • Natalie says

          November 15, 2018 at 4:50 pm

          Hmm probably 3-4 mini ramekins of cake. And yes the bake time will be less, try 20 minutes or so!

          Reply
  10. michelle @ boards&knives says

    May 22, 2015 at 2:15 pm

    This is amazing! I think I’m going to make this tonight – my fiance is always asking for chocolate cake after dinner and I’m always telling him I’m too tired. But this, I can do! Thank you!

    Reply
    • [email protected] says

      May 22, 2015 at 2:41 pm

      Thanks Michelle! That sounds perfect, I try to keep things simple because we all like easy 🙂 I hope you two enjoy it!

      Reply
  11. Bianca @ ElephantasticVegan says

    May 23, 2015 at 4:37 pm

    Oh my goodness! Natalie, everything about this cake is perfect! I love the photo with the banana ice cream on top and I love the purple sprinkles! It’s such a simple but creative idea. I’ll definitely will give this cake a try!! Love blueberries <3

    Reply
    • [email protected] says

      May 23, 2015 at 5:24 pm

      Thank Bianca! I was thinking of you and your Chocolate Lovers Cake when I decided to smother nicecream on top. I didn’t make it quite as decadent as yours with the chocolate shell, but I wouldn’t say no to that addition 😉

      Reply
  12. Mel @ The Refreshanista says

    May 24, 2015 at 4:01 pm

    Blueberry purée?! Genius! I bet this cake is super rich and chocolatey, I can’t wait to try it!

    Reply
    • [email protected] says

      May 24, 2015 at 4:04 pm

      Thanks Mel! Yes it is SO rich! It turns out blueberries are a perfect addition to cake, who knew? 😀 Let me know if you try it!

      Reply
  13. Nissrine @ Harmony a la Carte says

    May 24, 2015 at 8:47 pm

    Holy yumminess. Totally crushing on this cake. It looks and sounds amazing Natalie.

    Reply
    • [email protected] says

      May 24, 2015 at 9:36 pm

      Thank you so much Nissrine! It is beyond decadent, definitely my favorite chocolate cake to date!

      Reply
  14. Max (blue earth grrl) says

    May 25, 2015 at 11:31 am

    Thank you for this recipe! I have been going crazy with blueberry cacao smoothies lately, so this is perfect to expand my repertoire of all things berry and chocolate.

    Reply
    • [email protected] says

      May 25, 2015 at 2:12 pm

      Blueberry cacao smoothies are the BEST! And blueberry cacao chia puddings are another favorite! You will definitely love this cake <3 Let me know if you try it!

      Reply
  15. cel says

    May 25, 2015 at 11:50 pm

    im loving these half (and raw) recipes!!!
    woud banana and carob work here instead?
    and do you have instagram?
    @celinaeliz

    ★★★★★

    Reply